"Thank you so much for such a marvelous week! I learned so much from y'all and I'm so excited to practice my new skills for my family and friends. I promise I'll get better at chopping julienne and doing sugar work! It was such a pleasure to get to know all of you and I am so thankful for this experience. Thank you for your patience and wisdom while working with us, in addition to your good humour! Walnut Grove cookery school will always hold a special place in my heart - maybe I'll get to come back for another course after a couple of year of practice! I wish nothing but the best for you and your families."

Elizabeth Deily
June 2013

Walnut Grove Recipes

Asian-slaw with Spicy Soy Dressing

Serves 8

  • 1/4 red cabbage
  • 1/4 white cabbage
  • 4 carrots
  • 1 chilli
  • 4 x spring onions
  • 120ml soy sauce
  • 90g brown sugar
  • juice of 2 limes
  • 6tbs rice wine vinegar
  • 4 cloves garlic - crushed
  • 6 tbs chopped coriander
  • 4 tbs olive oil
  • 4 tbs sesame seeds
  • salt & pepper to taste


1 .Finely chop both the red & white cabbage, slice the spring onions and julienne the carrots (very finely sliced with a mandolin if you have one).

2. Chop the fresh chilli finely and put all the vegetables in a large mixing bowl.

3. In a small saucepan combine the brown sugar, soy sauce and rice wine vinegar, heat gently until the sugar dissolves. Leave to chill.

4. Finely chop the chilli then add to the vinegar and soy sauce with the lime juice, garlic, olive oil, and coriander, whisk until well incorporated.

5. Pour the dressing over the vegetables and mix well until they are all coated with the dressing. Garnish with fresh coriander leaves.


Serving Suggestions

Great with barbeques, try as a change to traditional coleslaw, can serve with pretty much anything that you would serve salad with.

Advanced Preparation

Best made on the day you are going to eat it.

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